Breakfast Souffle - cooking recipe

Ingredients
    1 1/2 lb. bulk pork sausage
    8 slices bacon, chopped
    9 eggs
    3 c. milk
    1 1/2 tsp. dry mustard
    6 slices fresh or dry bread, broken into small pieces
    1 1/2 c. grated Cheddar cheese
Preparation
    In large skillet over medium heat, cook sausage and bacon until cooked through.
    Drain well.
    In large bowl beat eggs and milk together.
    Stir in sausage-bacon mixture, mustard, bread and cheese.
    Pour into greased 9 x 13-inch baking pan.
    Cover and refrigerate overnight.
    Bake, uncovered, at 350\u00b0 for 50 to 60 minutes.

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